Empty My Fridge
Village Style Fish Curry
Ingredientes
- Coconut oil
- Mustard seed
- Fenugreek seed
- Garlic7–8
- Ginger · chopped
- Chili pepper3–4
- Curry
- Onion3
- Salta gosto
- Tamarindo · paste4–5
- Mackerel
- Cúrcuma½ colher de chá
- Chilly powder1 ½ colher de chá
- Coriander seed · powder1 ½ colher de chá
Modo de preparo
- Heat some coconut oil over low heat, add ½ tsp mustard seeds and ½ tsp fenugreek seeds, and let them crackle.
- Add 7 to 8 garlic pods, roughly chopped ginger, 3 to 4 slit green chillies and curry leaves, and cook.
- Add 3 medium onions, sliced, and sauté. Add salt to taste.
- Make the spice paste: mix ½ tsp turmeric, 1½ tsp chilli powder, 1½ tsp coriander powder and a little coconut oil into a paste. Add it to the pan and cook well.
- Add 4 to 5 petals of kokam (or tamarind) soaked in water.
- Add the slit mackerel and some water. Cover and cook.
- Add 2 slit green chillies and turn off the heat. Serve.
Resumido do vídeo de Get Curried. Assista para ver os detalhes.
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